- 0:25 Prep
- 4 Servings
- Capable cooks
Green chilli, ginger, mint, coriander and lime give a kick to a quick roast beef noodle salad.
Ingredients
- 100g dried rice vermicelli noodles
- 2 tablespoons Soy Sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon finely grated fresh ginger
- 1 long fresh green chilli, halved, deseeded, finely chopped
- 300g sliced rare roast beef, cut into thin strips
- 1 yellow capsicum, halved, deseeded, thinly sliced
- 1 red capsicum, halved, deseeded, thinly sliced
- 55g (1 cup) bean sprouts, trimmed
- 50g snow pea sprouts
- 1/2 cup fresh mint leaves, torn
- 1/2 cup fresh coriander leaves
Method
- Step 1Place the noodles in a large heatproof bowl. Add enough boiling water to cover. Set aside, stirring occasionally, for 5 minutes or until just soft. Drain and rinse under cold running water. Use kitchen scissors to coarsely chop.
- Step 2Meanwhile, whisk together the soy sauce, lime juice, ginger and chilli in a small jug.
- Step 3Toss the noodles, beef, combined capsicum, bean sprouts, snow pea sprouts, mint, coriander and soy sauce mixture in a large bowl until well combined.
- Step 4Divide the salad among serving bowls. Serve immediately.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1092 kj
Energy
6g
Fat Total
2g
Saturated Fat
2g
Fibre
26g
Protein
56mg
Cholesterol
723.24mg
Sodium
2g
Carbs (sugar)
23g
Carbs (total)
All nutrition values are per serve
Notes
For a speedy meal, try this Asian-style salad with colourful capsicum and oodles of noodles.
- Author: Heidi Flett
- Image credit: Alan Benson
- Publication: Australian Good Taste
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